White Chocolate Pumpkin Cups
White Chocolate Pumpkin Cups just won the dessert wars with a pumpkin-y twist on peanut butter cups. Add some seasonal flavor to your holiday candy with this sweet, creamy recipe.
Ingredients
- 1 cup graham cracker crumbs (about 7 sheets)
- 1/3 cup pumpkin puree
- 2 ounces cream cheese softened to room temperature
- 3 Tbsp powdered sugar
- 1/2 tsp pumpkin pie spice
- 12 ounces white chocolate bar divided
Instructions
- Add paper liners to a standard cupcake pan.
- In a large bowl, beat graham cracker crumbs, pumpkin puree, cream cheese, powdered sugar and pumpkin pie spice until well combined. Note: mixture will be thick.
- Chill pumpkin mixture in the refrigerator for 30 minutes before melting chocolate.
- Chop 6 ounces of white chocolate then microwave in a heat-safe bowl in 30 second intervals, stirring after each, until melted and smooth.
- Spoon an equal amount of white chocolate into each cupcake liner then brush chocolate halfway up the sides to coat.
- Rap pan on the counter a few times then freeze for 10 minutes until set.
- Divide pumpkin mixture into 12 equally sized balls. Place one pumpkin ball into each cupcake liner then flatten the top of the ball with your fingers.
- Melt remaining white chocolate in the microwave then spoon on top of pumpkin cups in an even layer.
- Freeze 10 minutes until set.
- Serve chilled.
- Store leftover candy cups in an airtight container in the refrigerator.